A Longer Shelf-life and Better Foam on Your Coffee, Thanks to U of G Research

Milk that is either too warm or too cold can play havoc on increasing free fatty acid (FFA) content and milk quality, writes dairy researcher Dr. Hannah Woodhouse in Milk Producer Magazine.

The former U of G Highly Qualified Personnel (HQP) Scholar explains the "Goldilocks approach" in page 30 of the March 2025 edition of Milk Producer Magazine - The Voice of Ontario Dairy Producers.

The Ontario Agri-Food Innovation Alliance and Food from Thought funded the Highly Qualified Personnel (HQP) program to support the development of highly skilled graduates who can meet the changing demands of the agri-food and rural sector.